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Shrimp And Potatoes With Garlic And Saffron


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  • 1 1/2 pounds baby red potatoes quartered
  • 2 cups dry white wine
  • 3/8 teaspoon saffron threads
  • 1/3 cup olive oil
  • 12 large garlic cloves minced
  • 3 pounds uncooked jumbo shrimp peeled, deveined (abt 10 to 12 per lb)
  • 1/4 teaspoon hot pepper flakes
  • 3 tablespoons tomato paste
  • 1 package frozen baby peas - (10 oz) thawed
  • 2 teaspoons dried marjoram crumbled
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 6


Step 1

Cook potatoes in large saucepan of boiling water until just tender. Drain. Combine wine and saffron in small bowl.

Heat oil in heavy large skillet over medium-low-heat. Add garlic and saute until just beginning to color, about 3 minutes. Add shrimp and hot pepper flakes; increase heat to medium-high and stir to coat shrimp with oil. Add tomato paste and wine mixture. Bring to boil, stirring constantly. Cook until shrimp are just tender, about 5 minutes. Transfer shrimp to bowl, using slotted spoon.

Add potatoes to skillet and boil until liquid thickens to sauce consistency, about 6 minutes. Return shrimp and any juices in bowl to skillet. Mix in peas and marjoram and heat through. Season with salt and pepper and serve.

This recipe yields 6 servings.

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